Philly.com’s Sam Wood has the story on a severe case of food poisoning that struck nearly 100 lawyers and Temple University law students in Chinatown last month. An eight-course dinner at Joy Tsin Lau was held as a fundraiser for the Asian Pacific American Law Student Association and the outcome was severe.
Several attendees had to seek medical attention and David S. Haase, a Center City lawyer, told Wood that “a combination of non-stop puking and explosive diarrhea kept him bedridden for four days.”
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This is what happens at a hot pot restaurant: you get raw meat, uncooked noodles and a pot of broth and prepare to have the time of your life (or at least a fun lunch).
Considering that until recently Philadelphia had no shabu shabu restaurants, it’s pretty exciting that we now have two (soon to be three, with Nine Ting). Shabu shabu is not just me stuttering on the page. It’s the name of a special kind of cook-your-own Asian noodle soup.
Hippot Shabu Shabu can get somewhat pricey if you go for dinner (because you’ll invariably look at the menu with pages of meats, noodles, and balls and want to try them all) Unfortunately, those little additions all come at a cost (usually about $3.95 a pop, to be precise), and that’s on top of $10-$20 you’re paying for the soup itself.
But then there’s Hippot Shabu Shabu’s lunch deal.
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Grubhouse hosted the debut of Dump-N-Roll.
We had a feeling that the Dump-N-Roll pop-up at Grubhouse would be packed when we saw the Facebook shares cross 1,000 on Friday. And sure enough, it was a packed house when we arrived shortly after 6 p.m. to 23rd and Passyunk in South Philadelphia. The Dump-N-Roll truck, showing off its fresh paint job was parked outside Grubhouse, inside the smell of dumplings was intoxicating.
Despite it being the debut of Dump-N-Roll and a packed house, the kitchen crew did an admirable job pumping out the dumplings, summer rolls and salads.
Our favorite dumplings were the traditional pork and chive. The skins, on the thicker side of the spectrum but not as doughy as some Chinatown standards. The pork was flavorful and the roasted garlic soy sauce hit the spot. Most of the options at the pop-up were fried, we wouldn’t mind seeing a steamed dumpling on the menu. But nonetheless, we look forward to Dump-N-Roll’s debut on city streets.
On March 26, Nine Ting is scheduled to open at 926 Race Street. The restaurant will offer all-you-can-eat shabu-shabu and Korean barbecue.
The set price for the Shabu-shabu is $21.99 and for Korean barbecue, it’s $26.99. You can also choose to do both for $31.99.
The restaurant space is about 3,600 square feet and will seat around 120 people. The restaurant will open as a BYOB, but that may change. Owner Alan Chen hopes to gain a liquor license in the future, but wants to focus on the food right now.
Nine Ting [Foobooz]
Nom Wah Tea Parlor coming to 218 N 13th Street.
Two new openings in Chinatown are so close, you can just about taste them. BonChon opens Wednesday, February 18th at 11 a.m. at 1020 Cherry Street. They’re calling it a soft-opening with a limited menu, but rest assured, there will be Korean fried chicken. The full menu will be available the next day.
Next up will be Nom Wah Tea Parlor opening at 218 N 13th Street. The historic New York dim sum restaurant is opening “after the Chinese New Year” which means sometime after February 19th.
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Soup dumpling testing at Bing Bing Dim Sum.
Bing Bing Dim Sum announced today that they passed their health inspection, bringing them closer to finally opening. According to owner Shawn Darragh, the plan is to softly open the week of February 9th and aim for the grand opening on either February 16 or 17.
Ben Puchowitz is currently testing his menu, watch the progress on Facebook and Instagram. But check back here early next week for the final product. Bing Bing will be on happening Passyunk Avenue, opposite of Cantina Los Caballitos.
Bing Bing Dim Sum [Foobooz]
Margaret Kuo is celebrating the Year of the Ram by offering a Chinese New Year dinner menu now through March 8th. This year marks the 40 year anniversary of Margaret Kuo’s annual New Year menu, an eternity in restaurant years. The Wayne location includes a seven course menu for $65 per person or $95 per person with wine pairings. The Media location is offering an eight course meal for $55, with an additional option of wine pairing specials.
The Chinese New Year lands on Thursday, February 19 this year.
Margaret Kuo Year of the Ram Menu – Wayne (PDF)
Margaret Kuo Year of the Ram Menu – Media (PDF)
Margaret Kuo [Official]
Han Dynasty Old City is celebrating its one-year anniversary at 123 Chestnut, and it’s doing so by giving away free Dan Dan noodles this week through Tuesday, October 21st (Lunch is included). All you have to do to get the delicious dan dan is this:
Step 1: Go to said Han Dynasty.
Step 2: Post “Happy Hanniversary” to any social media (Twitter, Facebook, Yelp, Myspace, whatever you’re into) in front of a manager or server.
Step 3: Order an entree to go with the noodles.
Step 4: Receive and eat dan dan noodles at Han Dynasty.
But don’t bring your friends, or too many of them. The deal is only one order of noodles per party.
Han Dynasty [f8b8z]
Craig LaBan makes the reverse commute to Mount Laurel, New Jersey to find a Chinatown chef is now offering Taiwanese and Sichuan dishes in a South Jersey strip mall.
the real reason to come are the genuine Taiwanese and Sichuan dishes that earned Chu (a Taiwanese native trained under Sichuan chefs) his well-deserved reputation. Sichuan food, of course, has found mainstream popularity in the region, and CHUlicious serves excellent renditions of familiar bellwethers: Chu’s vegetarian ma po tofu is my favorite, the bean curd cubes patiently infused with the fruity heat of a sauce made with three different chilies, then dusted with a finely ground haze of Sichuan peppercorns that numbs the lips. The crystal wontons are another must, the same chicken dumplings as in the soup, but mounded over a bull’s-eye of earthy chili sauce and spotted with garlicky sweet black soy.
Two Bells – Very Good
CHUlicious: At a modest Mount Laurel BYOB, hard-to-find Taiwanese and Sichuan specialties [Philadelphia Inquirer]
Photo via Drexel University
The Drexel University men’s basketball team is travelling to China to play four games against Chinese University and professional teams. To get the team ready for Chinese culture, the school invited the occasionally foul-mouthed and bombastic Han Chiang, owner of seven Han Dynasty restaurants, to come in and give them food to try and also offer some tidbits to avoid culture shock.
Among Chiang’s tips:
- Never hold the door open for someone
- Never let someone pay for the bill without fighting for it
- Don’t waste food
- And take advantage of this once in a lifetime opportunity
Han Dynasty Owner Gives Drexel Men’s Basketball Team a Taste of China [Drexel University]
Han Dynasty – University City [Foobooz]